Monthly Archives: December 2016

I had some leftover pastry dough from the pithiver, so I decided to make pasties. For the filling I softened an onion and some garlic, which I mixed with potatoes, carrot and kale which I boiled until nearly cooked. Chopped mu-err mushrooms, thyme, Dijon mustard, cornstarch, salt and vegetarian Worcestershire sauce completed the filling.

I trimmed then cut some Brussels sprouts in half, then tossed them in a bit of oil, salt and leftover balsamic vinegar reduction and baked them at 180° Celsius/350° Fahrenheit for 20 minutes. If, like me, you don’t care for sprouts but do like sweets, the caramelized reduction makes it fairly easy to eat these greens.

After cooking the chickpeas, I tossed them in a moderate amount of olive oil, and added moderate amounts of salt, cumin powder, sharp Hungarian paprika powder, and small amounts of turmeric, sumac, coriander powder, cayenne pepper and caraway powder. I then roasted them in the oven for about 20 minutes.